Help prevent another disaster!! Please?
This past weekend I made my step-mother a wedding cake. I worked for days and days on the flowers and it was a 5 tier fondant covered square spiral Wedding cake, that ended up being 4 tiers :-(
Due to heat and (my husband cutting the dowells) and I think my method is going to have to change.
I have an identical cake I'm going to have to drive for 6 hours to deliver, so I'm even more stressed than usual! I would love any suggestions on how to stack a 5 tiered square Cake that spirals up like a staircase. I tried the stacked Wilton plate method but it didn't work that great because I couldn't put a rod through the center. any suggestions???
Due to heat and (my husband cutting the dowells) and I think my method is going to have to change.
I have an identical cake I'm going to have to drive for 6 hours to deliver, so I'm even more stressed than usual! I would love any suggestions on how to stack a 5 tiered square Cake that spirals up like a staircase. I tried the stacked Wilton plate method but it didn't work that great because I couldn't put a rod through the center. any suggestions???
Replies to This Discussion
-
Permalink Reply by Deah on
-
Six hours is a long way to travel stacked 5 high. Why don't you stack them then you get there? You could stack the bottom 2 or 3 layers for travel and just add the top 2 or 3 on location. I'd be a nervous wreck traveling that far with it completely assembled.
-
Permalink Reply by Lynne Salmon on
-
I agree with other poster. Do not attempt to deliver such a large cake all in one that far.
Yes, I have taken *styro* cakes to contests at least that far but that is such a difference from real cake.
-
Permalink Reply by Jennifer Quinn on
-
I had all 5 tiers separate before arriving at the reception. and plan to have all individual tiers boxed separately for travel.
Thanks for your input!
-
Permalink Reply by Keegan Luvs Cake on
-
Have you ever looked into Bakery Crafts SPS system? Many cakers swear by it.
-
-
Keegan said: .......Bakery Crafts SPS system............
Yes! It is a good system. (S=single/P=plate/ S=system) Easier to obtain is Wilton's plates used with their 'hidden pillars'. It is similar in how it works.
I don't trust wooden dowels:( Have had a couple of disasters with them.
OP never explained exactly what happened. What was the disaster?
O.k. the 'sprial cake' is where each tier is placed on the previous one at a slight angle/twist - sort of like fanning out a deck of cards only going straight up. Is that what you are talking about.
You mention dowels and Wilton's plates please explain further. Pix would be a big help too understanding the problem.
A center rod ONLY helps in transporting. In fact once the cake is on the display table it should be removed. It is NOT there to hold the cake up until serving. That';s what the inner support system is for (hidden pillers' SPS or dowels).
When dowels are cut you find the tallest spot on the cake, then ALL the dowels used in that tier are cut to that same size.
Sometimes a tier will not be *exactly* perfectly level and one or two dowels will be above the icing a little. That's fine! Don't cut it off. Fill in any gap w/a border of hide w/some decorations. If it is off by more than 1/4" you need to: 1) Relevel that cake OR 2) re-ice the top to level it/fill in the gap.
-
Permalink Reply by Karen Marie on
-
You also want to make sure that each layer is on a sturdy cake board before you stack...if the board is flimsy then stacking them will be a disaster and wont hold up to the weight of the cake layers...make sure the cake boards are the exact size of the cake that it is placed on. Also like Lynn said make very sure that your cakes are level on top...that will make layers slide off if they are not.....no amount of buttercream borders will hold that puppy in place if it isnt level.....
-
Permalink Reply by jeri c on
-
I have this system and swear by it. The only thing I do is purchase straws from 7-11 to cover the metal rods because I do not like the metal on the cake. This system is so sturdy it is amazing. Have used it on several cakes and you can turn it sideways and the cake does not slip at all. It is expensive but sometimes I have to drive quite a way with a cake and have not had any problems with any cakes when using this system.
http://www.cakestackers.com/cake-decorating-techniques.html
-
-
I used the single plate system and transported each tier separately, with the dowels in each cake. My issue was with the wilton dowels, the size didn't match the wilton plates each cake was on. I tried putting the dowels on the bottom of the plates and the dowels were too skinny for some unknown reason. I bought all my supplies from the Baker's Kitchen, and everything was new. Does Wilton have different size diameter dowels that I don't know about? I am using Wilton Square preferred Decorator Plates, but my cakes are heavy because of mousse filling and the cake is made with beer , making it more dense and heavy.I am a very meticulous person and I used a giant Level to make sure my cakes were level! I lost the middle tier when attempting this same style (as a trial run for the next time around) Mostly due to the heat I think!, Could have also been, my middle tier had 1 dowel higher than the rest (cuz my hubby cut them!) I've got 2 weeks to decide how I'm transporting and stacking this cake, From Delaware to Richmond, Va. Yes, as you asked it is going to be 5, 4 inch tiers stacked in a spiral like a staircase, where each tier is turned slightly more than the one beneath it. I am unable to afford the cake stackers box even though that is the best idea :-( I wish I had pictures to show you but My camera was the last thing on my mind. The cake turned out O.K. but it was a freebie and I did lose the middle tier then re-stacked the whole thing! Thank you sooo very much for all your advice! Jen
-
-
......was with the wilton dowels, the size didn't match the wilton plates ......tried putting the dowels on the bottom of the plates and the dowels were too skinny .........I am a very meticulous person ......
Well it sounds like you did everything *right* :) I'm still not totally sure what you are refering to when you mention dowels. Are you using the Wilton's 'hidden dowels' which are hollow tubes 4" long (that look much like a piller that is not tapered) and the protrutions/feet of the Wilton plates are suppose to fit into? That's what it sounds like. If so I also have had problems w/them not fitting:(
It may not be the set up but the extra weight of the heavy/dense cakes plus fondant. You might want to put even more, extra support in - use nice, thick/fat plastic drink straws and put up to 4 of them between each 'leg'/dowel you use that the plate feet fit into. Do NOT put any in the center of the cake - just around the sides - in line with the plate proturtions.
Actually, heat should have little to no effect w/a fondant covered cake. Also, if you are making 4" tall tiers, those hollow dowels/pillers should not need to be cut.
I have not seen it in person but that cakestackers set up Jeri mentions looks really good. I saw it on the internet but can you justify the cost? Only you can judge that.
-
-
Yes I'm using hidden dowels they come in 12" tubes with no feet or decoration. Since after my cake is 4" high the cake plus buttercream plus fondant is about 4 1/4" I've never heard your not supposed to put any in the center maybe that's the problem!!!! Why wouldn't I use dowels in the middle?...
I'm completely self taught. due to the lack of funding for my " frivolous hobbies"!
So any help in this "tremendous favor" would be greatly appreciated!
Lynne Salmon said:......was with the wilton dowels, the size didn't match the wilton plates ......tried putting the dowels on the bottom of the plates and the dowels were too skinny .........I am a very meticulous person ......
Well it sounds like you did everything *right* :) I'm still not totally sure what you are refering to when you mention dowels. Are you using the Wilton's 'hidden dowels' which are hollow tubes 4" long (that look much like a piller that is not tapered) and the protrutions/feet of the Wilton plates are suppose to fit into? That's what it sounds like. If so I also have had problems w/them not fitting:(
It may not be the set up but the extra weight of the heavy/dense cakes plus fondant. You might want to put even more, extra support in - use nice, thick/fat plastic drink straws and put up to 4 of them between each 'leg'/dowel you use that the plate feet fit into. Do NOT put any in the center of the cake - just around the sides - in line with the plate proturtions.
Actually, heat should have little to no effect w/a fondant covered cake. Also, if you are making 4" tall tiers, those hollow dowels/pillers should not need to be cut.
I have not seen it in person but that cakestackers set up Jeri mentions looks really good. I saw it on the internet but can you justify the cost? Only you can judge that.
-
-
.......never heard your not supposed to put any in the center maybe that's the problem! Why ,,,,,,,,,,,
,,,,,,,,unable to afford the cake stackers box ...........
Well I don't know how to explain it but an engineer told a friend about it. That's why almost all support plates have the legs in the corners - even rounds really, it's just that the 'corners' are round :) Somehow it helps spread the weight properly - out to the sides - not concentrating it in the center.
So if you add additional support keep them in line w/the existing(sp?) legs.
BTW: I don't think what you are using are exactly 'hidden dowels'. What I am referring is sold 4 to a pkg of 4" lengths and are 'fatter' than the ones that are 12" long. They should fit the plate legs better, but I have had some not be totally a tight fit.
That is the best thing SPS has going for it. Their things FIT together like they should! :) There is no chance for error :)
Now, don't get confussed about using/not using a center dowel that can go thru all tiers of a stacked cake. If that is being used you canNOT use plastic plates (Wilton's or any other). That can only be done if using cardboard, cake circles.
Not sure what you mean by 'cake stacker boxes'. That cakestacker system Jeri mentioned does not use boxes (that I remember from seeing it on YouTube)... never used anything like that. In fact, most of the time I didn't box up a tiered cake. I made sure my car was kept clean; laid down a clean sheet, then non skid rubber/mat and put the cake(s) in.
-
-
I always put a support in the center of my cakes...I was taught that way in school and it has worked for me....I use plastic drinking straws. They are strong and food safe....never has an issue with them.
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
